Menu
0
    0

    Your Cart is Empty

    Home / Plant Based Recipes
    Previous  / Next

    January 21, 2022 2 min read

    This VEGAN Creamy Wild Rice & Mushroom Stew made with THIS PKN Originalis the perfect way to keep you warm all winter long!  It’s really the easiest soup, even kids will love it, and is packed full of all the good things to keep you going this winter & boost that immune system! Another great recipe by Brianna Gallo, the chef and creative force behind PLVNT,

    Ingredients

    Wild Rice

    • 1 cup wild rice
    • 6 cups water
    • 2 tbsp plant-based butter
    • Salt to taste
    • 1 sprig fresh thyme
    • 3 garlic cloves

    Stew

    • 3 lbs. mushrooms I used a mix of baby bella & shitake mushrooms
    • 1 cup dried shitake mushrooms + 2 cups boiling water reserve the liquid for later
    • 2 tbsp plant-based butter
    • 2 tbsp olive oil
    • 2/3 cup diced shallots
    • 4 garlic cloves minced
    • ¼ cup tomato paste
    • Salt & black pepper to taste
    • 3 sprigs of fresh thyme
    • 3 tbsp all-purpose flour
    • 6 cups vegetable broth
    • 2-3 cups thinly chopped kale
    • 1 2/3 cups THIS PKN Original Pecan Milk
    • More THIS PKN pecan milk crushed red pepper, and fresh thyme for garnish *optional

    Instructions

    1. For the rice, in a sauce pot add your water and bring to a boil. Thoroughly wash you rice and add it to the boiling water with the rest of the rice ingredients. Stir gently, cover, and reduce the heat to low. Cook for 45 minutes, until the rice is slightly overcooked, and drain the excess water/remove the thyme & garlic cloves. Set aside.
    2. For the stew, in a large pot over medium heat add your butter and olive oil along with your fresh sliced mushrooms. Cook for about 7-10 minutes, stirring only a few times until they’re lightly golden.
    3. While those cook, add your boiling water to your dried mushrooms and let steep for 10 minutes. Drain the mushrooms but reserve the liquid for later.
    4. Once your mushrooms are lightly golden, add your shallots, garlic, tomato paste, salt & pepper to taste, fresh thyme, and your now rehydrated mushrooms.
    5. Cook that down, stirring frequently, for 5 minutes then add your all-purpose flour and mix/cook for another minute.
    6. Add your reserved mushroom steeping liquid along with your vegetable broth, bring to a boil, reduce to a simmer, and cook for 30 minutes on low heat. Stir frequently, the stew should start to thicken by the end of the 30 minutes.
    7. Add in your wild rice, kale, and THIS PKN Pecan Milk, stir well to combine.
    8. Bring this back to a boil, reduce to a simmer & cook another 10 minutes until thick.
    9. Transfer into bowls, and top with a drizzle of THIS PKN Pecan milk, crushed red pepper, and fresh thyme for garnish if desired… then dig in & enjoy!

    Download the PDF of recipe.